We are practically bursting at the seams with new recipes for you this week! Fall vegetables were on the menu, starting with this slow cooker stew of curried vegetables and chickpeas, a wonderful meal to come home to. There was a French squash casserole, and whipped sweet potato with coconut milk and vanilla. Biryani, spiced rice with vegetables and nuts, was on the menu, as were braised Greek-style green beans and kimchi rice with handfuls of fresh greens. Not all was savory, too — check out the luxurious carrot cake with tangy orange icing.

And we took a little extra time this week, too, to look at how to cook vegetables. We showed you the easiest way to cook spaghetti squash in the oven, and our favorite ways to cook corn on the cob, eggplant, and mushrooms too.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband Mike.